Healthy Carrot Cake with Vegan Frosting
- 2 cups all purpose or wheat flour
- 4 pasture raised eggs
- 1/2 cup brown sugar
- 1/2 cup pure cane sugar
- 3/4 cup unsweetened applesauce
- 1/4 cup Coconut oil melted
- 2 tsp vanilla extract
- 2 tsp baking powder
- 2 tsp baking soda
- pinch salt
- 1.5 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 2.5 cups grated carrots
- walnuts chopped
Cashew Cream Cheese Frosting can be found on @themindfulhapa website
Preheat oven to 350F. Grease round cake pan
In a bowl, beat eggs and vanilla then add both brown and white sugar and continue beating. Add oil then apple sauce and mix well.
In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, netmeg, and allspice. Gradually add the flour mixture to the wet ingredients and mix.
Finally fold in the carrots and pecans
Bake for about 25-35 minutes or until toothpick comes out clean
Have cashew cream frosting ready – remove two round cakes from oven and let cool completely.
Once cooled lather first layer with cashew cream frosting + sprinkled walnuts (chopped). Place the second layer on-top and lather with even more cashew cream frosting. Sprinkle a fun design with chopped walnuts and ENJOY!